How to Make Fettucini & Free-Form Pasta

Although pasta comes in different shapes and sizes, its method of preparation does not change. This section describes how bow-shaped and twisted pastas (pilipit) are made.


  • 250 grams All-purpose flour
  • 88 grams Water
  • 10 grams Iodized salt
  • 1 gram Kansui


  • Pasta maker
  • Weighing scale
  • Mixing bowl
  • Tray
  • Plastic spatula
  • Strainer
  • Pencil, ballpen or chopstick
  • Knife
  • Cauldron for boiling


  1. Dissolve kansui and fine salt separately in equal amounts of water.
  2. Place flour in the mixing bowl. Add kansui, mix slightly and add dissolved fine salt.
  3. Knead the flour mixture by hand until texture is fine and smooth.
  4. Pass dough through the roller of the pasta maker set at #1. Add the roller setting to #4 and #6 until dough is fine and thin.
  5. To make fettucini, pass the dough through the wide cutter of the pasta maker.
  6. You may also make different shapes of pasta. Cut the pasta into small strips and then twist to produce bows or ribbons.
  7. Wind pasta strips on a pencil or chopstick to create twisted pasta (pilipit).
  8. Cook fettucini and free- form pasta in boiling water until pasta is firm. Do not overcook so they will not get mushy.
  9. If pasta will be stored for a longer periods, hang and sun-dry until it becomes hard. Wrap in plastic bags.

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